Here’s a detailed KFC-style Fried Chicken recipe that recreates that iconic crispy, flavorful coating and juicy interior — right in your own kitchen. It’s inspired by the “11 herbs and spices” blend that made Kentucky Fried Chicken famous.
🍗 KFC-Style Fried Chicken Recipe (Crispy & Juicy)
🕒 Total Time: 1 hr 30 mins (includes marinating)
Prep: 20 mins | Marinate: 1 hr (or overnight) | Cook: 15–18 mins per batch
Servings: 4–6 people
🧾 Ingredients
🍗 For the Chicken:
- 8 pieces bone-in chicken (drumsticks, thighs, or mix)
- 2 cups buttermilk (or milk + 2 tbsp vinegar/lemon juice)
- 1 tsp salt
- ½ tsp black pepper
🍗 For the Spice Flour Dredge (the “KFC coating”):
- 2 cups all-purpose flour
- 2 tsp salt
- ½ tsp MSG (optional, for that true KFC taste)
- 1 tsp black pepper
- 1 tsp white pepper (important for that KFC heat!)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground thyme
- ½ tsp dried basil
- ½ tsp oregano
- ½ tsp celery salt
- ½ tsp ground ginger
- ¼ tsp mustard powder
- ¼ tsp chili powder or cayenne (optional for heat)
🧈 For Frying:
- Vegetable oil (canola, sunflower, or peanut oil)
- Deep fryer or heavy-bottomed pot
👩🍳 Instructions
1. Marinate the Chicken (important for flavor + juiciness)
- Combine buttermilk, salt, pepper in a large bowl or ziplock bag.
- Add chicken pieces, coating all sides.
- Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Flour Coating
- Mix all dry ingredients together in a large bowl or shallow tray.
- Set aside a tray for the floured chicken.
3. Dredge the Chicken
- Remove chicken from marinade (shake off excess).
- Dredge each piece in the seasoned flour and press it in well to coat all sides. This helps form that iconic craggy crust.
- Let coated chicken rest on a wire rack or tray for 15–20 minutes. This helps the coating stick better during frying.
4. Heat the Oil
- In a deep pot, heat oil to 325°F (163°C) for thicker cuts or 350°F (175°C) for wings/smaller pieces.
- Use a thermometer — oil temp is critical for crispy, non-greasy chicken.
5. Fry the Chicken
- Fry 2–3 pieces at a time (don’t overcrowd the pot).
- Cook for 15–18 minutes, turning occasionally until golden brown and internal temp reaches 165°F (74°C).
- Drain on a wire rack (better than paper towels to keep crispiness).
🧂 Pro Tip:
For extra crispy KFC-style crust, try double dredging:
- Dip the floured chicken back into the buttermilk briefly, then back into the seasoned flour a second time before frying.
❓ FAQs
🥛 Do I have to use buttermilk?
Buttermilk tenderizes the chicken and helps the coating stick. If you don’t have it, mix:
- 2 cups milk + 2 tbsp vinegar or lemon juice
Let sit for 5–10 mins before using.
🍗 Can I use boneless chicken?
Yes! Boneless thighs or tenders work great — reduce frying time to 6–8 minutes, depending on size.
🧂 What gives KFC chicken its unique taste?
- White pepper, MSG, and dried herbs like thyme, basil, and oregano.
- MSG enhances umami and gives that fast-food depth, but you can skip it if preferred.
🔥 How do I make spicy KFC chicken?
- Add 1–2 tsp cayenne to the flour mix.
- Or drizzle with spicy chili oil or hot honey after frying.
🧊 Can I prep this ahead of time?
- Yes. You can marinate overnight and even coat the chicken ahead and store it uncovered in the fridge for a few hours before frying.
❄️ Can I freeze it?
- Yes. Freeze after frying and cooling. Reheat in an oven or air fryer at 375°F (190°C) until hot and crispy.
🍳 Can I air-fry this instead of deep frying?
- Yes! Spray well with oil and air fry at 375°F (190°C) for 20–25 minutes, flipping halfway. Results may be less golden but still crispy.
Would you like:
- A printable recipe card?
- A step-by-step TikTok-style video script?
- Or a comparison chart of KFC vs Popeyes-style chicken?
Let me know!